Food Waste Prevention in Mauritius
10 organizations have participated with their restaurants on a nine-month journey to cut on food waste, reduce unnecessary costs and negative environmental impacts. At the end of this project all the participants reached the international certification The PLEDGE on Food Waste. This program was implemented by LightBlue, a UN awarded social entreprise. It was made possible by the HRDC and coordinated by SigneNatir with Business Mauritius. Locally supported by FoodWise and facilitated by Living Labs.
Project Impacts
62,147 Kg of food not wasted = 124,295 meals saved
$209,723 money not wasted (total)
155.4 Tons of Carbon emissions not emitted = 97 flights Paris – Mauritius
43% average food waste reduction
96 persons trained
Our Pilots
Rendez-Vous from the Southern Cross Hotels on Mauritius Food Waste Prevention
Hear from one of our pilots on why they decided to take their commitment into action for the good of the planet by taking part in the Mauritius Food Waste Prevention Program.
Veranda and Heritage Resorts on partaking the Mauritius Food Waste Prevention
Hear from our amazing pilots on why they decided to partake in the groundbreaking project to prevent and reduce food waste in their operations with the Mauritius Food Waste Prevention Program and pursue the international certification of The PLEDGE on Food Waste.
Zero Food Waste at LUX Le Morne Resort, Mauritius
Hear from one of our pilots about why they decided to take action to reduce food waste and strive for zero food waste to landfill.
Scope Of The Project
Technical Training of Local Professionals
Agile FIT Food Waste Monitoring Tech
Holistic Approach Using The Pledge
Tailored Support From Accredited Consultants
Client Testimonial
This project was a premiere, we couldn’t expect better conditions that this: 9 years of expertise in food waste prevention is basically encapsulated in this project, combining practical capacity building, technology, data analysis, advanced certification and consulting while nurturing the local ecosystem of food waste solution providers. Multi-dimensional and scalable solutions are now available at destinations’ level, and we did all we could to make this Mauritius project a resounding precedent for the whole industry.
— Benjamin LephilibertAwarded Restaurants
With a score of 100%
With a score of 100%
With a score of 100%
With a score of 100%
With a score of 100%
With a score of 100%
With a score of 100%
With a score of 100%
With a score of 100%
Resources
For Pilots, you can find useful resources from here:
Press
We believe that The PLEDGE is creating an opportunity to engage not only our strong hospitality industry but further ignite the appetite from distinctive diners who are increasingly expecting responsible gastronomy. Our goal is to become a case study for other countries and destinations to follow suit.
— Mickaël Apaya Head of Sustainability & Inclusive Growth Business Mauritius